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How do commercial ovens keep up - Forno Bravo Forum: The Wood-Fired Oven Community


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Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

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Burner Tech Support

Forno Bravo has implemented an on line resource for our Commercial Customers to easily access technical information on their ovens.

Included in this section are the following items:

Type 1 Hood Design

FAQ for Burner Support

Wiring Diagram for your control box

Manuals for many of the component parts

Factory Settings for the Omega Control module

Recommended Spare Parts list

Just follow the link below and you can get their. Of course, you can always call in for support during our normal business hours or create a ticket through our on line support email.


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How do commercial ovens keep up

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  • How do commercial ovens keep up

    How does a commercial oven keep up with customers?
    Just started using my oven and would like to do a farmers market but not sure how to keep up if there is a long lineup.
    Do you make it on wooden peels? if so how many would you need?
    Can the dough be pre rolled? or rolled and topped in advance?
    Is there a better way than making it on a peel?
    Is there any kind of a book that would help? I have bought a few wood fired pizza oven books but no info on how to operate it commercially.
    thank you

  • #2
    Re: How do commercial ovens keep up

    Neil, alot of how the oven will perform depends on the oven itself...what it is designed for. Tell us more about this oven; size, thickness of dome/floor/ fuel...what temp does it like, your experience level, etc. The oven will tend towards a favorite temp it will operate at. You then must build a pizza to "fit" the oven's personality, (or you will be fighting each other). High temps, (800 and up) thinner pizza, faster bake times..lower temps (800 down to 600) you can do big fat American "extra everything" pizza and longer bake times. On it's worst day, a WFO (run right) will put out more pizza than a deck oven or worst yet...(eeeekk!) a conveyor oven.
    Trying to learn what I can about flours, fermentation and flames...

    My 81 inch first build; http://www.fornobravo.com/forum/f37/...ost-11354.html

    My 52 inch mobile; http://www.fornobravo.com/forum/f37/...ing-20874.html

    our FB page; https://www.facebook.com/pages/Artys...20079718042660